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white popped brown sugar butter light corn syrup cinnamon salt vanilla baking soda vanilla flavored candy coating
Viewed: 26 - Published at: 4 months agoIngredients
- 1 (6-ounce) bag (16 cups) plain white popped popcorn
- 3/4 cup firmly packed brown sugar
- 1/2 cup Land O Lakes Butter
- 1/4 cup light corn syrup
- 1/2 cup small red gluten-free cinnamon candies (imperials), divided
- 1/2 teaspoon salt
- 1 1/2 teaspoons gluten-free vanilla
- 1/2 teaspoon baking soda
- 5 ounces (about 3 blocks) vanilla-flavored candy coating (almond bark), melted
Method
- Heat oven to 200F.
- Place popcorn in roasting pan; set aside.
- Place waxed paper onto flat surface.
- Combine brown sugar, butter, corn syrup, 1/4 cup cinnamon candies and salt in 3-quart saucepan.
- Cook over medium heat, stirring occasionally, 6-8 minutes or until mixture comes to a full boil.
- Continue boiling, stirring occasionally, 5 minutes.
- Remove from heat; stir in vanilla and baking soda.
- Carefully pour hot syrup mixture over popcorn in pan; stir until well coated.
- Stir in remaining 1/4 cup cinnamon candies.
- Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp.
- Immediately place caramel corn onto waxed paper.
- Cool completely.
- Drizzle with melted candy coating; let stand until set.
- Break into bite-sized pieces.
- Store in container with tight-fitting lid.
